Lemon Chess Pie

This chess pie recipe comes from a 1978 cookbook, Favorite Recipes From Our Best Cooks, created by the softball team of Bethlehem Community.

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Lemon Chess Pie

  • 2 cups sugar
  • 1 tablespoon cornmeal
  • ¼ cup lemon juice
  • 4 eggs
  • 1 tablespoon flour
  • 4 teaspoons lemon rind, grated
  • ¼ cup milk
  • ¼ cup butter, melted
  • 1 pastry piecrust, unbaked

Mix all ingredients, and beat until smooth. Pour into large, unbaked piecrust, bake at 350° for 45 minutes.

— Mary C. Lloyd

Additional recipes from Favorite Recipes From Our Best Cooks:

Angel Biscuits

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